CARROT RISOTTO
This risotto is carroty. It's cheesy. It has a nice bite to it, which is exactly what you want. And because the backbone to any risotto is a really good broth, I'm going to show you how we make our carrot stock at Dirt Candy.
Provided by Amanda Cohen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
- When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
- When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
- Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
- Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.
ROASTED CARROT AND ONION RISOTTO
This creamy and filling risotto is great for vegetarians and meat eaters alike.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Toss the carrots, onion and ginger with 2 tablespoons of oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet. Roast until the vegetables are tender and lightly browned, about 20 minutes.
- Meanwhile, heat the chicken broth with 3 cups water in a medium saucepan over medium heat. Keep it just under a simmer. Heat the remaining 2 tablespoons oil in another medium saucepan over medium heat. Add the rice and cook, stirring, until the rice is translucent, about 1 minute. Add the wine and simmer, stirring, until the wine is fully absorbed, about 2 minutes. Add the thyme sprigs and season with 1/2 teaspoon salt and a few grinds of pepper. Add about 1/2 cup warm broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and stirring until all of the broth has been incorporated and the rice is tender, but not mushy, about 25 minutes total. Stir in the butter, a few cubes at a time, until melted and the risotto is creamy.
- Roughly chop half of the roasted vegetables and stir them into the risotto. Spoon into bowls and garnish with the remaining vegetables and fresh thyme if using.
BAKED FARRO RISOTTO WITH GOLDEN VEGETABLES AND GOAT CHEESE
This vegetarian main is packed with nutty farro and the earthy sweetness of seasonal golden beets and butternut squash. Top it off with creamy goat cheese and crunchy pepitas for a punch of acidity and texture.
Provided by Greg Lofts
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes.
- On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more.
- Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil.
CARAMELIZED CARROT RISOTTO
Creamy, yet bright risotto that takes a little effort, but is worth the wait. You can substitute an equal amount of heavy cream for the mascarpone cheese, but it is better with the original. From April 2008 Sunset Magazine.
Provided by JeanT
Categories Rice
Time 1h20m
Yield 8 side dish servings, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil and 1 tablespoon butter over medium heat in a medium heavy bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 teaspoon salt, and the sugar; cover and cook 5 minutes or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to turn brown, a few minutes more. Reserve half of the carrots. In a blender, puree other half with 3/4 cup hot water.
- Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
- Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot puree and cook, stirring, until mixture no longer looks soupy.
- Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
- Fold in reserved carrots (save 2 tablespoons for garnish), mascarpone, 1/4 cup parmesan, 1 tablespoon parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
- Sprinkle each bowl of risotto with some of the remaining1/2 cup parmesan, remaining 1 tablespoon parsley, and the reserved carrots. Serve immediately.
Nutrition Facts : Calories 368.3, Fat 13.1, SaturatedFat 5.4, Cholesterol 18.9, Sodium 924.8, Carbohydrate 48.5, Fiber 3.3, Sugar 4.8, Protein 9.7
GRILLED CHICKEN WITH LIME-GINGER MAYO AND CARROT "RISOTTO"
I'm a big fan of chicken thighs-they're particularly flavorful and almost impossible to mess up. You can cook these thighs on an indoor or outdoor grill, but if you use an outdoor grill, whether charcoal or gas, you'll want to keep one side hot and the other side cooler: With charcoal, just move the hot charcoals to one side of the grill; with a gas grill, heat one side on high heat and the other side on low heat. Either way you'll cook the chicken on the cooler side, where it will benefit from the indirect heat of the grill and stay tender and moist. I'm serving the thighs with what I call carrot risotto. It's not really risotto because there's no arborio rice involved, and it only takes a few minutes to cook. It's rice-sized pieces of carrot cooked in a risotto-style, and it's a great way to get extra vegetables onto the plate. Using bagged carrot chips or carrot sticks from the grocery store makes it easy to pull together.
Provided by Carla Hall
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the chicken thighs on a sheet pan and set aside.
- Whisk together the lime zest and juice, mayonnaise, ginger, salt and pepper in a small bowl. Brush the lime-ginger mayo all over the chicken thighs with a pastry brush. Cover and refrigerate for 15 minutes.
- Heat a grill or stovetop grill pan to medium-high. Grill the chicken, turning once, until an instant-read thermometer inserted into the chicken reads 165 degrees F, 12 to 16 minutes. (Cook the chicken covered if you're using an outdoor grill.) Let rest for 5 minutes before serving.
- To serve, spoon the Carrot Risotto onto a platter (garnish as described below), then top with the grilled chicken and garnish with thinly sliced lime.
- Heat a large skillet over medium-high heat and add the butter. Cook the butter until it is completely melted and just starts to turn golden-brown, then add the diced carrots and toss to coat in the butter. Cook the carrots until they begin to soften and caramelize slightly, about 3 minutes.
- Stir in the vegetable broth and wine. Cook, stirring constantly, until the liquid has reduced by half and the carrots are tender. Lower the heat to medium and stir in all but 2 tablespoons of the pecorino (reserve the remaining cheese for garnish). Stir until the cheese is completely combined, 1 to 2 minutes.
- Season the risotto to taste with salt and pepper, then sprinkle with the parsley and reserved cheese just before serving. Makes 4 servings.
More about "golden carrot risotto recipes"
GOLDEN CARROTS AND FARRO - A BEAUTIFUL PLATE
From abeautifulplate.com
5/5 (2)Total Time 1 hr 30 minsCategory SidesCalories 317 per serving
- Place racks in the upper and lower thirds of your oven and preheat the oven to 400°F (204°C). Coat two large rimmed baking sheets with nonstick spray.
- Place the carrots, onion, and garlic in a large bowl. Drizzle with 2 tablespoons of the oil and the honey, then sprinkle with the cumin, 1 teaspoon of the salt, the turmeric, and cayenne. Toss to evenly coat, then divide between the two prepared baking sheets. Spread the vegetables into a single layer, ensuring that they do not crowd one another. Roast for 25 to 35 minutes, turning twice throughout, until the vegetables are tender and lightly browned in spots.
- While the vegetables roast, cook the farro according to the package instructions, until it is tender but still maintains a bit of chew. Transfer to a large mixing bowl. Stir in the orange zest, orange juice, remaining 1 tablespoon oil, and the remaining ½ teaspoon salt. Once the vegetables are roasted, add them to the mixing bowl, along with any cooking liquid that has collected on the pans. Stir in the almonds and parsley. Enjoy room or at room temperature.
- Storage Tips: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently in the microwave or on the stove top with a splash of water or orange juice if the farro seems dry.
CARROT RISOTTO WITH CHERRY TOMATOES – MICHIEL'S KITCHEN
From michielskitchen.com
Cuisine ItalianTotal Time 50 minsCategory Main CourseCalories 560 per serving
- Peel carrots and add, together with a good pinch of salt and pepper, to a food processor. Chop carrots until very fine, almost paste-like. It is okay if you are still able to see small pieces. Meanwhile, bring vegetable stock to the boil.
- In a large pan, melt 35 grams of butter and fry chopped onion until soft and golden, approximately 6 minutes. Add garlic and fry for a minute or so.
- Now add cherry tomatoes and ground nutmeg and cook until most of the tomatoes have started to burst, approximately 4 minutes. Add carrots and dried oregano and cook for 2 minutes and stir in the rice. Cook until the rice starts to get translucent, about 3 minutes.
- Now add a ladle of vegetable stock at a time, stirring frequently until fully absorbed before adding the next ladle. Continue doing so until the rice is cooked through and the stock has absorbed, this should take approximately 25 minutes but will depend on what type of risotto rice you use and if you’re like me, and you like your risotto on the firm side, start tasting from 20 minutes. You’ll likely have some stock left over.
CARROT RISOTTO - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
FRESH CARROT RISOTTO RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
CREAMY CARROT LEEK RISOTTO | ELEGANT & EASY! | FORK IN THE …
From forkinthekitchen.com
ROASTED CARROT RISOTTO RECIPES | GOODTO
From goodto.com
CARAMELIZED CARROT RISOTTO RECIPE | MYRECIPES
From myrecipes.com
BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
CARROT RISOTTO WITH CHILE CRISP RECIPE - NYT COOKING
From cooking.nytimes.com
5/5 (241)Category Dinner, Main CourseServings 4Total Time 30 mins
THE BEST HOMEMADE CARROT RISOTTO RECIPE | FOODAL
CREAMY VEGAN CARROT RISOTTO (GLUTEN-FREE, ALLERGY-FREE)
From strengthandsunshine.com
CREAMY GOLDEN RISOTTO - SIDECHEF
From sidechef.com
CREAMY GOLDEN RISOTTO ~ MACHEESMO
From macheesmo.com
24-KARAT FEAST: CARROT RISOTTO + GREEN GARLIC SAUCE
From 101milekitchen.com
GOLDEN CARROT RISOTTO – NANA'S RECIPES
From recipes.connorbowen.com
GOLDEN BEET AND GOAT’S CHEESE RISOTTO - TASTY KITCHEN
From tastykitchen.com
RISOTTO WITH CARROTS AND FETA - HUSBANDS THAT COOK
From husbandsthatcook.com
You'll also love